I’m one of those annoying people who has, truly, no concept of time. My answer to every question regarding time is “5 minutes”, regardless of whether it may actually take an hour. How long until you’re ready? 5 minutes. How long will it take you to finish that? 5 minutes. How long does it take to drive cross-country? 5 minutes. But considering the way I drive, it might actually only take me 5 minutes on this one.
Typically, my answer for ‘what’s the prep time for this meal’ is, of course, 5 minutes, but with this meal, I wouldn’t even be lying! Plus, it cooks in aluminum foil which means there is virtually no clean up. Umm, does it get any easier? A healthy, quick, satisfying meal AND no pans to wash? Count me in.
Originally, this recipe was intended to serve 4, but I halved it to just serve two, since fish leftovers as lunch will earn you very dirty looks from your coworkers. Shockingly, the only thing I forgot to cut in half was the wine. Subconscious mistake? Probably not. Anyway, the recipe below has the real amount of wine you should use. But I won’t judge either way.
- 4 (6-8 oz) skinless white fish filets, about 1-inch thick
- 4 Tbs unsalted butter, at room temperature
- zest and juice of 1/2 lemon
- 1/2 tsp dried herbes de provence
- 2-3 garlic cloves, finely minced
- pinch of red pepper flakes
- kosher salt and freshly ground black pepper
- 1 lb. asparagus, woody ends snapped off
- 4 lemon slices, plus more for serving.
- 4 Tbs dry white wine
Preheat the oven to 450 degrees. Cut 2 pieces of foil, each measuring about 10×14 inches. Divide the asparagus evenly between the foil, sprinkle lightly with salt and pepper, top with a lemon slice, and set aside. Pat the fish dry with paper towels, and season with salt and pepper.
Using a fork, combine the butter, lemon zest and juice, herbs, garlic, pepper flakes, and salt and pepper to taste. Spread 1 tablespoon of the butter on each piece of fish. Carefully transfer each piece of fish to the foil, and pour 1 tablespoon of wine over each piece. Wrap and seal the packets, and transfer to a baking sheet.
Bake until the fish is just cooked through and the asparagus is crisp-tender, 15-20 minutes. Open very carefully, as the steam will burn! It will also spill all over your counter and floor if you open the packets too enthusiastically, making for a tasty treat for your dog. But of course, your dog probably listens when you tell it “no”. Mine…well, let’s just say she needs more training.
Serve the fish and asparagus with the accumulated juices in the packet and extra lemon. I also served mine with brown rice. Which reminds me, I still need to share my favorite brown rice recipe…
Yields: 2 servings
Recipe from: Pink Parsley